Honeysuckle Tart
10 servings
80 minutes
Honeysuckle tart is an exquisite dessert of French cuisine, combining delicate shortcrust pastry with a refreshing berry flavor. Honeysuckle, with its subtle sweet-sour notes, adds a special piquancy to the filling, while cream and eggs make it velvety and tender. The history of the tart dates back to medieval France, where it was a favorite treat of the nobility. This honeysuckle version is a true discovery for seasonal berry lovers. Ideal as a dessert for morning tea or a romantic dinner, especially in the summer months. It is recommended to serve it chilled, allowing the flavor to fully unfold and the texture to become perfectly balanced. A magnificent combination of simplicity and sophistication!
1
Knead the dough from butter, 50 g of sugar, flour, 1 egg, water, and salt. Previously, I first mixed the butter with sugar and then added flour with the egg to knead. But this time I did everything quickly in a blender and it turned out great.
- Butter: 100 g
- Sugar: 250 g
- Wheat flour: 200 g
- Chicken egg: 3 pieces
- Water: 2 tablespoons
- Salt: pinch
2
Spread the dough in a form with edges. Poke the dough in several places with a fork, line with baking paper, add legumes on top, and bake at 200 degrees for 15 minutes.
3
Blend the honeysuckle, add 2 eggs, cream, 200 g of sugar and mix until smooth.
- Honeyberry (haskap): 300 g
- Chicken egg: 3 pieces
- Heavy cream 35% fat: 200 ml
- Sugar: 250 g
4
Pour the mixture over the dough and bake at 160 degrees for 40 minutes.
5
Chill in the refrigerator for at least one hour.
